Ayamaday Recipes

AYAM PANGGANG (HONEY ROASTED MALAY STYLE CHICKEN)

Ayam Panggang (Honey Roasted Malay Style Chicken) image

Cant remember where I found this recipe from. Tried this recipe out for a dinner party once and it was pretty well-received. Bonus for being so easy to put together. I used chicken fillets and they were really quite tasty!

Provided by Cook Food Mood

Categories Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken pieces
1 tablespoon dried coriander
1/2 teaspoon black pepper
2 teaspoons gingerroot, finely grated
1 tablespoon light soya sauce
2 tablespoons honey
2 teaspoons salt
1 tablespoon olive oil

Steps:

Rinse chicken pieces (or fillet) and pat dry with kitchen towel. If using chicken pieces, slit on sides for easier cooking.
Mix ginger, soy sauce, honey, oil and salt in small bowl. Pour this over chicken together with spices and marinate for at least an hour.
Grill chicken under preheated grill or roast in oven set at 190C for 30 min, turning chicken over halfway through the cooking time.

Nutrition Facts : Calories 64.5, Fat 3.4, SaturatedFat 0.5, Sodium 1164.4, Carbohydrate 9.2, Fiber 0.2, Sugar 8.7, Protein 0.2

INDONESIAN SLOW-COOKED CHICKEN (AYAM MANADO)

Indonesian Slow-Cooked Chicken (Ayam Manado) image

This recipe was provided by a lovely man called Barnadi who ran a groovy little Balinese Restaurant in Richmond, Melbourne called Djakarta. This was our favourite thing on the menu, and we could never resist ordering it. I think the restaurant is still there, but last I heard Barnadi had left Australia and opened a restaurant in Bath, England. * Chicken thigh or breast fillets can be used if preferred, but meat cooked on the bone gives the best flavour. If using breast fillets, cut into pieces before cooking.

Provided by amanda l b

Categories Chicken Breast

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

8 skinless chicken legs
2 large onions
4 large tomatoes, chopped
20 kaffir lime leaves
1/2 teaspoon turmeric
1 small chili (seeds removed or to taste)
3 cm square piece gingerroot
1 teaspoon olive oil
1/4 teaspoon pepper
1/2 teaspoon salt
2 cups chicken stock
1 cup basil leaves
1 tablespoon fried shallot (optional)

Steps:

Puree onions until they have the consistency of a thick paste. A blender gives the best results.
Put oil in a deep pot. Add the onions and saute for about 1 minute.
Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
Stir through the basil leaves.
Top with fried shallots. Serve with steamed rice.

Nutrition Facts : Calories 868.4, Fat 26.2, SaturatedFat 6.4, Cholesterol 423.2, Sodium 1398, Carbohydrate 38.3, Fiber 7.8, Sugar 19.9, Protein 117

AYAM PENYET PEDAS (INDONESIAN SPICY PENYET CHICKEN)

Ayam Penyet Pedas (Indonesian Spicy Penyet Chicken) image

Ayam Penyet (Penyet Chicken) is an incredibly spicy Indonesian dish that will make your tongue feel like burning... you will need to go to a special Asian grocery store to get some of the ingredients.

Provided by deravi

Categories World Cuisine Recipes Asian Indonesian

Time 2h

Yield 2

Number Of Ingredients 16

Ingredients

5 cloves garlic, peeled, divided
3 shallots, divided
1 ½ inch piece fresh ginger root, peeled and chopped
1 ½ inch piece galangal, thinly sliced
½ teaspoon ground coriander
2 teaspoons salt, divided
4 chicken thighs
1 ¼ cups water
2 salam leaves (substitute with curry leaves)
3 teaspoons oil, divided, or as needed
½ tomato
11 fresh red chile pepper, finely chopped
4 tablespoons key lime juice, or to taste
1 teaspoon shrimp paste
½ teaspoon white sugar
1 bunch lemon basil (kemangi)

Steps:

Combine garlic, 1 shallot, ginger, galangal, coriander, and 1 1/2 teaspoon salt in a mortar and pestle; pound into a paste.
Combine chicken with the garlic paste, water, and salam leaves in a pot. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
Meanwhile, heat 2 teaspoons oil in a skillet. Once the chicken is fully boiled, fry the chicken in the skillet until it's golden brown, 5 to 10 minutes.
For the sambal (chili sauce) heat 1 teaspoon oil in a skillet over medium heat and cook remaining 2 shallots, tomato, and red chiles for 2 minutes. Move to a mortar and pestle and add lime juice, shrimp paste, 1/2 teaspoon salt, sugar, and lemon basil. Pound everything into a paste.
Place the sambal (chile sauce) at the bottom of a serving plate and place the chicken on top of the dish.

Nutrition Facts : Calories 558.3 calories, Carbohydrate 45.5 g, Cholesterol 107.1 mg, Fat 27.1 g, Fiber 6 g, Protein 38.8 g, SaturatedFat 6.4 g, Sodium 2458.7 mg, Sugar 18.3 g

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories World Cuisine Recipes Asian Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
Soak wooden skewers in water to prevent burning during cooking.
Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

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